Description
Delicious chocolate bundt cake with cranberries and hazelnuts – easy to prepare and good lookin’ ;)
Ingredients
Scale
For the cake
- 1 cup (230g) butter, softened
- 1 1/2 cups (300g) sugar
- 4 large eggs
- 2 1/4 cup (290g) all-purpose flour
- 3/4 cup (90g) cocoa powder
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 cup (240ml) milk
- 2 oz. (60g) Ritter Sport Cranberry Nuss
- 3.5 oz. (100g) dried cranberries, chopped
- 1.7 oz. (50g) hazelnuts, chopped
For the ganache
- 3 oz. (85g) Ritter Sport Edel-Bitter (73%), chopped
- 1/3 cup (80ml) heavy cream
- 2 tbsp. butter
For the decoration
- some chopped hazelnuts
Instructions
- Preheat the oven to 350°F (180°C). Grease a bundt cake pan (about 12-13 cups/ca.3l) and set aside. Chop the chocolate, cranberries and hazelnuts and set aside.
- In a large bowl mix the butter and sugar until light and fluffy. Add the eggs one after another and mix well in between. Mix the flour with cocoa powder, baking powder, and salt in a separate bowl. Add alternating with the milk in 3 batches to the large bowl and mix in on low speed. Add the chopped chocolate, cranberries and hazelnuts and fold in. Pour the batter into the prepared pan, smooth out the top and bake for 60-65 minutes or until a skewer inserted into the center of the cake comes out clean. Take out of the oven and let cool inside the pan for about 15-20 minutes, then remove carefully and let cool down on a wire rack.
- For the ganache chop the chocolate, add together with the heavy cream and butter to a heatproof bowl and melt over a pot with simmering water, mix until smooth. Take off the heat and let cool down a bit, then pour over the cake, sprinkle with some chopped hazelnuts and let set/cool down.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 12